Chicken korma, a popular Indian curry where chicken pieces are cooked in ghee infused with whole spices, fried onions and simmered in yoghurt sauce.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Indian, North Indian, Pakistani
Servings: 3people
Calories: 802kcal
Author: Famidha Ashraf
INGREDIENTS
For the Korma
2tablespoonsghee
2tablespoonscooking oil
1bay leaf
5cloves
4green cardamom
1black cardamom
1teaspoonblack peppercorns
1teaspooncumin seeds
1large onionsliced thinly
800gramsskinless whole chickencut into 12 to 14 pieces, washed and pat dried
1½tablespoons ginger garlic paste
2tablespoonscoriander powder
1teaspoonred chilli powder
1teaspoongaram masalause my recipe
2cupswhisked full-fat yoghurtroom temperature
1potatochopped chunky (optional)
Salt to taste
Finish off with
Fresh coriander leaveschopped
2green chillieschopped
¼cupfried onionsoptional but recommended
INSTRUCTIONS
Heat ghee and oil in a thick-bottomed curry pot. Add all the whole spices (bay leaf, cloves, green cardamom, black cardamom, pepper, and cumin seeds) and fry until fragrant.
2 tablespoons ghee, 2 tablespoons cooking oil, 1 bay leaf, 5 cloves, 4 green cardamom, 1 black cardamom, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds
Add the onions and fry until almost browned. Remove and keep aside a tablespoon of fried onions for garnishing at the end.
1 large onion
Add the chicken pieces and cook on medium to high flame until the chicken meat turns white and is browned.
800 grams skinless whole chicken
Add the ginger-garlic paste and saute until they are no longer raw.
1½ tablespoons ginger garlic paste
Add the spice powders (red chilli, coriander and garam masala) along with some salt and cook until fragrant and oil releases.
2 tablespoons coriander powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala
Stir the whisked yoghurt and salt and mix thoroughly. Keep stirring the pan so the yoghurt water evaporates and brings on the korma texture.
2 cups whisked full-fat yoghurt, Salt to taste
Cover and cook on a low to medium flame for 10 minutes stirring occasionally. If you plan to add potatoes, then add them and cook until both chicken and potatoes are cooked through.
1 potato
Stir in the green chillies, chopped coriander leaves and crushed fried onions and boil open for two minutes or until oil surfaces. Switch off and serve with fresh rice or any Indian bread.
Fresh coriander leaves, 2 green chillies, ¼ cup fried onions